Making the country bread I eat by hand. Bakers at Algar Sanchez Bakery are the fourth generation carrying on the family bussines

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Making the country bread I eat by hand. Bakers at Algar Sanchez Bakery are the fourth generation carrying on the family bussiness. The difference between their bread and "normal" white bread is their retains the bran and semolina refined out of processed bread. Baked in a wooden stove, the bread's yeast is natural, and the salt is from the naturally occurring salt mines of Itptuci in Prado del Rey, in the Sierra de Cadiz of Andalusia. Several families work at the bakery in Algar village, one of the last one left in this southern Spanish area

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Size: 5616px × 3744px
Location: Algar, Sierra de Cadiz, Andalucia, Spain
Photo credit: © Chico Sanchez / Alamy / Afripics
License: Licensed
Model Released: No

Keywords: algar, andalusia, bakers, bakery, bran, bread, cadiz, country, cuisine, diet, eating, food, gluten, gran, making, natural, panaderia, semolina, sierra, spain, stove, traditional, wheat, wooden, working